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food
condiments
Half a duck
condiments
10g sour beans, 250g ginger, 1g duck blood, 5g sour potato head.
condiment
1 tsp salt 3 g lobster sauce 5 g braised soy sauce 2 tsp Chili sauce 1 block fermented bean curd 30 g cooking wine 1 tsp thirteen spices 20 g aged vinegar 1 tsp sugar 2 tsp oyster sauce 2 onions 1 tsp chicken essence 2 red pickled peppers.
Practice and steps of flavored blood duck
1. Prepare all materials. Shred ginger, sour beans, red pickled peppers and pickled onions, and chop them for later use.
2. Put a proper amount of sour vinegar into the bowl, let fresh duck blood flow into the sour water when killing the duck, and stir it with chopsticks several times to prevent caking. Duck blood can't be mixed with salt, otherwise the blood will coagulate.
3. Wash the ducks, drain the water, and marinate with auxiliary materials 1 hour.
4. Put the duck into the pot and steam 1 hour.
5. Poke the thickest part of the meat with chopsticks. If the chopsticks are not bleeding, it proves that the duck is cooked. Take the steamed duck out of the pot, cut it into pieces, put it on a plate, and decorate it with red pickled peppers and onions.
6. Making blood sauce: put a proper amount of oil in the pot, add ginger, salt, monosodium glutamate, oyster sauce and lobster sauce, stir fry, add duck blood, proper amount of aged vinegar and sugar, stir fry quickly until cooked, then add sour beans and pickled vegetable heads, and mix well.
7. Duck dipped in blood sauce, with blood sauce ginger, sour beans, sour taro, sweet and sour, with endless aftertaste.
skill
Duck blood is directly mixed with sour vinegar, not salt, otherwise the blood will coagulate.
Duck practice skills
1. Add some salt when cooking, and the soup will be more delicious.
Duck is a delicious food. Duck meat can be made into excellent dishes such as roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried duck heart, coriander duck liver, roast duck feet and so on. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.
Duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.
Nutritional value of ducks
1. Duck meat is rich in protein and highly digestible. Easily absorbed by the human body.
2. Duck meat contains high nutritional value, including protein, fat, carbohydrate, vitamin B 1, vitamin B2, vitamin E, potassium, sodium, chlorine, calcium and phosphorus.
3. The protein in duck meat is about 16%~25%, which is much higher than that in livestock meat. Duck meat has moderate fat, which is about 7.5% lower than pork. Fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting point and high digestion and absorption.
Therapeutic effect of duck
Tonify asthenia and fatigue, nourish five internal organs and yin, clear away the heat of asthenia and fatigue, replenish blood and promote blood circulation, nourish stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and strengthen spleen, and be weak and edema.
Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.